Step One : Preheat the oven to 180oC (160oC fan), gas mark 4 and lightly grease the waffle maker with a little coconut or olive oil, using a piece of kitchen paper.

Step Two : Measure the oats into a food processor and blitz for about 1 minute, or until they reach a flour-like consistency.

Step Three : Transfer the oats to a large bowl and stir in the coconut, or muscovado sugar, baking powder, poppy seeds and salt, before adding the grated carrot, along with the milk and yogurt.

Step Four : Add one egg at a time, beating well after each addition until all the ingredients are combined.

Step Five : Turn your waffle maker to the highest setting and pour a ladleful of the mixture into the lower plate. Be careful not to overfill it or the mixture will pour out of the sides. Close the lid and let the waffle cook until it is golden brown on both sides – about 2 minutes.

Step Six : Remove from the waffle maker and place on a baking tray. At this stage, the waffle will be quite soft, so pop it into the oven for 5 minutes to crisp up. Repeat until you have 5-6 waffles.